Looking for a quick, protein-packed lunch with big flavor? This Spicy Tuna Melt Toast is where a classic tuna melt meets your favorite West Coast spicy tuna roll. Made with bold olive oil, sriracha, and crunchy green onion, this open-faced melt delivers heat, freshness, and creamy comfort in every bite. It’s easy to prep ahead, perfect for busy days, and so addictive you’ll want it for lunch, dinner, and snack time.

Open Face Tuna Melt

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Prep Time 15 minutes mins

Cook Time 3 minutes mins

Total Time 18 minutes mins

Servings 4 Sandwiches

Ingredients

  

• 4 Cans flakes tuna
• 4 green onions
• 3 Tbsp mayonnaise
• 1 Tbsp robust extra virgin olive oil
• 2 tsp sriracha
• 1 tsp celery salt, plus more for garnish
• 4 Slices crusty bread
• 4 Slices provolone cheese

Instructions

 

• Open the tuna and drain well. Add the tuna to a mixing bowl and break it up using a fork. Trim the ends and finely chop the green onions, then add them to the tuna, mixing to combine.
• In a small mixing bowl, whisk together the mayonnaise, oil, sriracha, and celery salt to create a blended mixture. Using a spatula, add the mayonnaise mixture to the tuna and mix until the tuna is fully coated and well combined.
• Toast the bread until golden. Top each slice with a quarter of the tuna mixture and place on a baking sheet. Top each sandwich with a slice of provolone cheese and place on a rack in the top third of the oven. Turn on the broiler to high, and broil for 2 to 3 minutes, until the cheese is melted.
• Remove from the oven, transfer to a serving plate, and sprinkle with a pinch of celery salt to garnish. Serve immediately.
• Once assembled, the tuna melts are best enjoyed the day they are made. The tunamixture will keep for up to 3 days in the fridge when stored in an airtight container

Notes

To make this less spicy, substitute a nutty or buttery olive oil for the robust one, and use ½
tsp smoked paprika in place of sriracha.

If provolone cheese is challenging to find, substitute with ½ cup of grated
mozzarella and ½ cup grated aged cheddar.